Name of the dish and origin:
Laccha Paratha - A variant of a type of North Indian bread. A paratha is generally a pan fried unleavened flatbread. A laccha paratha, however, has layers in it, similar to like a croissant. What inspired you to make the dish:
Something that looked really good and had previously only had at restaurants. I also wanted to challenge myself one last time before my shoulder surgery.
What did you like about the food:
The bread ended up about as good as i was expecting. The flavor was buttery and the texture was flakey. It goes well with any food combination, like eggplant. What would you have done differently or how did you modify the recipe:
The time to make the paratha was the only main hindrance. It took over 30 minutes to finally finish rolling out and cooking them all and that was after almost 30 minutes of kneading already done.
With proper practice, time can probably be shortened. What recipe did you use:
Additional Notes:
This dish was paired with a vegetarian eggplant dish called Baingan Bharta
Authors: Sara Mahini, Kian Mahini
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